Gina’s Baked Sea Clam Dip Oreganata
1 (15oz) Can Chopped Sea Clams (Don’t drain juice)
6 Garlic Cloves-minced or 2 T Oh My Garlic or Oh My Garlic Seafood
6 T Butter
1 Medium Onion-minced
1 T Dried Parsley Flakes
1 t. Dried Oregano
1/2 C Italian Panko Breadcrumbs
1/2 C Parmesan Cheese
Sprinkle of Paprika on Top for Color
1.) Preheat oven to 350 degrees.
2.) In a medium size skillet, saute the butter, onion, and garlic over low heat for a minute or two, being careful not to burn the garlic.
3.) Add the clams with their juice, parsley flakes and oregano to your pan and mix.
4.) Saute for a few minutes and then add the Italian Panko and Parmesan cheese. Stir. The texture of the mixture should be like a paste–add additional panko if needed.
5.) Put mixture in greased, oven-proof pie or casserole dish and sprinkle with paprika.
6.) Bake in 350 degree oven for 25-30 minutes, or until lightly golden and bubbly.
NOTE: The serving options are endless. Use as a dip with crackers or veggies. Use for stuffing shrimp, sole or lobster. Add to a clam shell for a delicious Baked Stuffed Clam.Print Recipe